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Tuesday, May 27, 2014

New Recipe: Buffalo Chicken Quesadillas

Happy Tasty Tuesday Everyone!

Once the warmer weather starts up my cooking tends to simplify. I choose quick and easy meals that tend to be made on a grill rather than an oven. I'm happy to take a break from the stews and traditional dinners and replace them with more laid back options for awhile. So the other day I decided to try making quesadillas. I know it sounds weird, but I have never made them before and I was in the mood to experiment with something new. They actually came out really great so I wanted to share my experiment with you!

Ingredients:

1 rotisserie chicken (you could buy chicken breasts and cook them up too but I hate touching raw chicken so I avoid it like the plague).

1 package of large wheat wraps

1 block of three cheese (buy whatever block of cheese interests you... but go for a block of real cheese rather than a bag of pre-shredded processed cheese... it makes a huge difference in flavor).

1 small can of black olives

1 jar of jalapenos

1 pkg of mushrooms

1 small red onion

3/4 cup of Franks Red Hot Sauce (or any wing sauce you prefer)

PAM non-stick spray

Directions:

Dice up onion, jalapenos, olives and mushrooms and set aside.

Grate block cheese and set aside.

Shred the rotisserie chicken, dice up the chicken and place it into a large plastic ziploc bag. Add hot sauce to bagged chicken and shake until all the chicken is coated.

Lay out wraps and on ONE HALF of the wrap lay shredded cheese down, followed by chicken and veggies. Top veggies with more cheese and fold the wrap in half, making a quesadilla.

Spray PAM onto a non-stick frying pan and turn stove-top onto medium heat. Add quesadilla and cook each side for 3-4 minutes or until the wrap starts to crisp up and the cheese starts to melt.